Prep Time
6 Mins
Cook Time
15 Mins
Yield
4 servings (serving size: about 1 2/3 cups)

Using white wine and lemon juice instead of clam juice in the sauce gives it a fresh, clean flavor that's often hard to get with canned clams.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; drain.

Step 2

While pasta cooks, heat oil in a nonstick skillet over medium heat. Add onion, and sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, salt, and pepper. Cook 3 minutes, stirring often. Add wine and lemon juice; reduce heat, and simmer 3 minutes. Stir in parsley and clams. Combine pasta and sauce, and toss well to coat.

Oxmoor House Healthy Eating Collection

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